Preparation

Push the garlic through a garlic press and set aside. Rinse the lentils and put them in a large pot. Add 4 cups broth and the apricots, bring to a boil, then cover and reduce the heat to low. Simmer while you prepare the remaining ingredients, about 20 minutes.

Heat the olive oil in a large saucepan over medium heat. Add the chopped onions and sauté 4-5 minutes, or until the onions are translucent. Add all remaining ingredients except the herbs. Bring to a simmer, cover, and cook for 10 minutes.

Add the vegetable mixture to the lentils and simmer for another 30 minutes, or until the lentils are tender. Adjust the seasonings. If the soup is too thick, add more broth. Ladle the soup into large bowls, garnish with the chopped herbs, and serve.

Variations:
Top each serving with a dollop of sour cream or yogurt. Sprinkle the soup with a small amount of grated orange zest. Substitute chopped chives or cilantro for the parsley. For a meaty soup, add 1 pound of raw lean hamburger or chopped sirloin steak, preferably from grass-fed cows, and combine with the vegetables and the lentils. Heat until the meat is thoroughly cooked.

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Recent Review

I love this dish. I have made this many times following the recipe exactly, to rave reviews. That said, I have an alternate version that I also enjoy. It starts with bacon. I cook 4 pieces of bacon in the pan I am going to cook the vegetables in then put them aside. Then the onion goes in the bacon fat and I continue the recipe as written. After the soup is done, after I put it in the bowl, I top it with creme fraiche, bacon, and the herbs as per the recipe. Delicious both as written and with a few tweaks.